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Restaurant SOWER

The Kohoku area of Shiga Prefecture, where Lake Biwa is located, is the land of fermentation culture. The region has given rise to the world's gastronomy.
The land is nurtured by the winds and snow from the Japan Sea side and the waters of Lake Biwa. Over an extended period, it has developed rich food culture.
At the Restaurant SOWER, Griffin Coleman, the Head Chef, who is an American native and studied in some of the world's finest restaurants, and Kathy Jeon, the Service Manager, will offer dishes that reinterpret the "nature and land" of the Kohoku area.
Griffin Coleman's goal is to offer the "only meal that redefines the history, nature, land, and food culture of the surrounding area."
We hope you enjoy the new seasonal dishes of the Kohoku area.

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Profile

Griffin Coleman, Head Chef

Born in Los Angeles, USA.
After working at "The Foundry" restaurant in Los Angeles and "Meadowood" restaurant in St. Helena, he became sous chef at the three-star restaurant "benu" in San Francisco.
He came to Japan in 2019 to become a sous chef at the two-star restaurant "INUA" (Tokyo), which was opened by "noma," a Danish restaurant known as "the restaurant that can't get a reservation in the world."
In June 2021, he was appointed Head Chef of the restaurant "L'Hôtel du Lac" in the Kohoku area of Shiga Prefecture.
With his background in three-star French cuisine and pursuit of Japanese culture, including fermented food, he specializes in a wide variety of culinary expressions.

Kathy Jeon, Service Manager

Born in Los Angeles, USA.
She has extensive experience in reception, chef, and service management at the three-star restaurant "benu" in San Francisco.
She came to Japan in 2019 to work in service at the two-star restaurant "INUA" in Tokyo, which was opened by the Danish restaurant "noma," known as "the restaurant that can't get a reservation in the world."
She has developed a unique and original restaurant culture in collaboration with a diverse service staff and management team from all over the world.
Every day she researches alcoholic beverages such as Japanese sake and wines. She is also constantly exploring non-alcoholic drinks.